Cauliflower Rice

A quick and easy seasonal recipe - perfect for the whole family!

Difficulty:

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 4

Quick and Easy Great Value Side Dish

Ingredients

600g of Darts Farm cauliflower florets

2 tbsp. reduced sodium soy sauce

1 tbsp. sesame oil

1 tbsp. freshly grated ginger

¼ tsp white pepper

2 tbsp. vegetable oil, divided

2 large eggs, beaten (we recommend Black Dog Free Range Eggs!)

2 cloves garlic, minced

1 onion, diced

200g broccoli florets, chopped

2 carrots, peeled and grated

200g corn

200g peas

2 spring onions, thinly sliced

½ tsp sesame seeds

To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
Heat 1 tablespoon vegetable oil in a medium skillet over a low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let them cool before dicing into small pieces; set aside.
Heat the remaining 1 tablespoon vegetable oil in a large skillet or wok over medium/high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in the broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes. Serve immediately, garnished with sesame seeds, if desired.